Re: They're all in Clover
- From: Andy Schecter <schecter@xxxxxxxxxxxxxxxxxxxxxxxxxx>
- Date: Thu, 03 Nov 2005 04:02:00 GMT
D. Ross wrote: > how is
this machine different from steeping coffee in a temp-controlled press pot, perhaps with some kind of stirring or vibrating apparatus, followed by sucking the coffee out? If this is roughly what is happening, in what way is the flavor of the syphoned coffee different to what one would get by pressing it out (with a press pot), lifting the grounds (with a reverse press pot), or filtering the grounds after the infusion?
Clover is said to offer extremely accurate control of: 1. water temperature: 180F - 210F 2. cup size: 6 - 16 oz 3. brew time: 10 seconds - 5 minutes 4. filter porosity: 40 micron, 70 micron, or 100 micron.
You know from experience that espresso is optimized only when grind, temperature, coffee dose, espresso volume, extraction time, machine cleanliness, etc are controlled within a fairly tight tolerance. Perhaps we'll find that something like this is also true of brewed coffee. Why not?
Experienced people who have tried it are saying that, once adjusted properly, it seems to be making good brewed coffee into extraordinarily good coffee.
-Andy S. picture page: http://tinyurl.com/eh0x .
- Prev by Date: Re: Brass Groups Heads Poisonous?
- Next by Date: Re: The Supreme Court Nominee.....
- Previous by thread: Re: They're all in Clover
- Next by thread: Re: They're all in Clover